Thai Pumpkin Coconut Lentil Soup

Take a trip with your skillet to your stovetop for some global, Thai-inspired soup. The only ingredients requiring prep are the onions and garlic – some fast chopping. Other than that, this savory fruit soup – that’s right, pumpkin is a fruit – needs only dumping from cans, jars and containers. My kind of soup-making.

But how’s this for an added perk? Filled with immune-boosting ingredients to keep you healthy and hopefully keep colds and flu at bay. Lentils offer lean protein for muscle repair and regrowth plus tons of fiber and the pumpkin is filled with disease-fighting, heart-healthy beta-carotene.

I like to enjoy a big bowl of my Thai Pumpkin Coconut Lentil Soup with a few wedges of soft pita pocket or even Naan. Yes, I know that’s fusing two different cuisines, but I’m all about being adventurous!

In a large stock pot, heat oil over medium heat. Add onion and sauté about 6 minutes, until onions nearly soft. Add garlic, ginger, all spices and red curry paste. Cook for 3-4 minutes. Stir/whisk in pumpkin, broth and red lentils and bring to a boil. Lower heat to low simmer; simmer 15 to 20 minutes, or until lentils are soft, but not mushy. Stir in coconut milk and lime juice and adjust seasonings if desired. Serve hot. Refrigerate leftovers in tightly covered container and enjoy within 3 to 4 days.